Why You’ll Love This Recipe
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Rich and Savory: The stew simmers for hours to develop deep, layered flavors in the gravy.
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Tender Meat: Chuck roast becomes melt-in-your-mouth tender thanks to slow stovetop cooking.
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Hearty and Filling: Packed with vegetables and beef, this stew is a complete meal in a bowl.
Ingredients
Chuck beef
Flour
Worcestershire sauce
Garlic powder
Onion powder
Italian seasoning
Salt
Black pepper
Browning sauce (optional)
Vegetable or olive oil
Celery
Onions
Fresh garlic
Tomato paste
Beef paste (e.g., Better Than Bouillon)
Red wine (optional)
Beef broth
Fresh rosemary
Fresh thyme
Bay leaves
Yukon gold potatoes
Carrots
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Season the Beef: Toss beef with flour, Worcestershire sauce, and seasonings. Optionally, add browning sauce.
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Sear the Beef: Heat oil in a large pot. Sear beef on all sides for 2-3 minutes until browned. Remove from the pot.
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Sauté Vegetables: In the same pot, sauté celery, onions, and garlic until fragrant.
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Build the Stew Base: Stir in tomato paste, beef paste, and red wine. Simmer for 2-3 minutes, scraping the pan.
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Add Liquids and Herbs: Return beef to the pot. Add beef broth and fresh herbs. Bring to a boil, then reduce heat.
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Simmer: Cover and cook on medium-low for 2 hours.
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Add Vegetables: Add potatoes and carrots. Cook uncovered for another 30-45 minutes until vegetables and beef are tender.
Servings and Timing
Servings: 6
Preparation Time: 30 minutes
Cooking Time: 3 hours
Total Time: 3 hours 30 minutes
Variations
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Alcohol-Free: Replace wine with additional beef broth or sherry vinegar.
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Keto-Friendly: Skip potatoes and carrots. Serve with cauliflower mash.
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Different Cuts of Beef: Try brisket or other stewing cuts if desired.
Storage/Reheating
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Storage: Refrigerate leftovers in an airtight container for up to 4 days.
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Freezing: Let cool completely, then freeze in sealed containers for up to 3 months.
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Reheating: Thaw overnight in the fridge. Reheat gently on the stovetop or in the microwave.
FAQs
Can I make this beef stew in a slow cooker?
Yes! Sear the beef first, then transfer everything to a slow cooker. Cook on low for 7–8 hours or on high for 3.5–4 hours.
Can I skip browning the beef?
Browning adds flavor and seals in juices, so it’s recommended for best results.
What wine works best for beef stew?
Dry red wines like Merlot or Pinot Noir are excellent. Avoid sweet wines.
Is red wine safe if cooking for kids?
Yes, the alcohol cooks off, leaving just the flavor behind.
Can I use another cut of beef?
Chuck roast is ideal, but other stewing cuts like brisket can also work well.
Can I make this stew ahead of time?
Yes, it tastes even better the next day as the flavors develop.
How do I thicken the stew if it’s too runny?
Simmer uncovered to reduce the liquid, or mix in a flour or cornstarch slurry.
Can I use a pressure cooker?
The recipe hasn’t been tested with a pressure cooker, so results may vary.
What’s the best side dish for beef stew?
Serve it with rice, mashed potatoes, or crusty bread to soak up the gravy.
Can I substitute dried herbs for fresh?
Yes, but reduce the quantity—use about one-third of the amount if substituting dried herbs.
Conclusion
This stove top beef stew is the ultimate home-cooked meal—deeply flavorful, easy to make, and incredibly satisfying. With tender meat, hearty vegetables, and a savory broth, it’s the kind of meal that brings everyone to the table. Whether you’re cooking for family or meal prepping for the week, this stew is a dependable favorite that never disappoints.
Stove Top Beef Stew
This hearty Stove Top Beef Stew is the ultimate comfort food! Packed with juicy chunks of beef, tender potatoes and carrots, and simmered in a thick, flavorful gravy, it’s perfect for cozy nights. Easy to make and freezer-friendly, this classic beef stew will become a family favorite.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- Chuck beef (well-marbled)
- Garlic powder
- Onion powder
- Italian seasoning
- Black pepper
- Salt
- Fresh garlic
- Fresh rosemary, thyme, bay leaves
- All-purpose flour
- Vegetable or olive oil
- Carrots (chopped)
- Yukon gold potatoes
- Celery
- Onions
- Tomato paste
- Worcestershire sauce
- Beef base or beef bouillon
- Dry red wine (optional)
- Beef broth
Instructions
- Season beef with Worcestershire sauce, seasonings, and flour.
- Sear beef in hot oil until browned, 2–3 minutes per side.
- Sauté celery, onions, and garlic in the same pot.
- Stir in tomato paste, beef base, and wine; deglaze.
- Add broth and herbs. Cover and simmer for 2 hours.
- Add carrots and potatoes; cook for another 30–45 minutes until meat and veggies are tender.
- Serve warm with rice, mashed potatoes, or crusty bread.
Notes
- Red wine enhances flavor, but can be swapped with more broth.
- Store leftovers in freezer-safe containers for up to 3 months.
- Chuck roast is ideal for tenderness.
